Holiday Toffee with Chef Jill Aker-Ray

Holiday Toffee from Chef Jill Aker-Ray Personal Chef Services

1 cup butter

1 cup light brown sugar

1 (11-12 oz) semisweet chocolate chips

40 saltine crackers (approximately)

1 cup chopped pecans

1.) Preheat oven to 350 degrees

2.) Line jelly roll pan with aluminum foil. Spray generously    with cooking spray.

3.) Lay crackers evenly and flat in pan.

4.) In a saucepan, melt butter and sugar together over medium heat (up to medium high) until foamy and bubbling (careful not to burn).

5.) Pour mixture evenly over crackers and bake in oven for 10 minutes.

6.) Remove from oven and cover with chocolate chips while still hot. Let them melt and spread evenly with spatula.

7.) Immediately sprinkle with pecans and cool in refrigerator for at least an hour or up to overnight.

8.) “Crack” into pieces and store in airtight container.

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